Pistachio fraisier cake

Beat room-temperature egg whites with a third of the sugar in the stand mixer on medium, then higher, holding at foamy stage until the other ingredients are ready.

Grind pistachio meal, almond meal, flour and powdered sugar together to a fine powder (tant pour tant).

Beat the whites to stiff peaks and transfer to a large bowl; beat the powders with the whole eggs 5 minutes at high speed.

Fold a third of the meringue into the pistachio mixture, then the rest; finish with melted butter.

Divide the batter into three portions of about 330 g and spread each evenly on a greased, parchment-lined sheet pan.

Sprinkle with crushed pistachios and bake one or two sheets at a time 6 to 7 minutes; do not overbake or the sponge goes dry and inflexible.

Wash and stem the strawberries; keep the best for the sides of the cake and the rest for the compote and assembly.

Make the compote from strawberry puree, pectin, chopped fresh strawberries and lime zest.

Roll the marzipan out on cornstarch or potato starch to a 2 mm sheet, cut into shapes and lightly burnish with a blowtorch.

Cut the sponge into two discs per cake; keep the scraps.

Infuse hot milk with the vanilla bean and half the sugar; mix the egg yolks with the other half for about 15 seconds, then add the cornstarch and flour.

Remove the vanilla bean and bring the milk back to a boil, then lower the heat.

Add about a third of the hot milk to the yolk mixture, return it all to the saucepan and mix well.

Bring the custard to a boil and cook 2 minutes, whisking constantly.

Off the heat add the pistachio, then cold cubed butter, and blend with an immersion blender.

Transfer to a chilled mixing bowl and mix until the custard reaches about 30C; add the remaining cold cubed butter and beat on full until light and fluffy.